This vegetarian version of Croque Monsieur starts with thick, crusty slices of white sandwich bread. I stuff the inside with chargrilled slices of zucchini made earthy with herbes de Provence and tons of Emmental Cheese, which gives a more delicate flavour than traditional Gruyère. Over the top goes a béchamel flavoured with piquant Dijon mustard and a scrape of nutmeg. Then, more cheese, set under the broiler to bubble and blister. It’s everything you want in a Croque Monsieur, made just slightly more delicate—hence, Croque Mademoiselle.

Prep                       20 minutes

 

Ingredients
·         1 medium zucchini, cut into 4 long slices

·         1/2 cup milk

·         1/2 tablespoon all-purpose flour

·         Pinch of herbes de Provence

·         1/2 tablespoon unsalted butter, room temperature, plus more for spreading on the bread

·         Kosher salt and freshly ground black pepper

·         2 teaspoons olive oil

·         1/2 tablespoon Dijon mustard

·         Pinch of freshly grated nutmeg

·         2 (2/3-inch) slices of fresh white bread

·         1 1/4 cups grated Emmental Cheese

Directions

Preheat the grill. Toss the zucchini lightly with olive oil, salt, pepper, and herbes de Provence. Grill until charred and cooked through, about 4 minutes per side. Set aside.

For the béchamel: in a small saucepan, melt the butter. Whisk in the flour and cook over low heat for 1 minute. Whisk in the milk, and continue whisking until the mixture has thickened enough to thickly coat a spoon. Set aside.

Spread one side of each slice of bread with butter. Place 6 tablespoons grated cheese on un-buttered side of one slice of bread. Top with the zucchini, then top with 6 more tablespoons cheese. Close sandwich, buttered side out. Toast the sandwich in a nonstick skillet over the grill on a  medium heat until golden brown on both sides, about 3 minutes per side. Spread the top with the white sauce, then top with remaining 1/2 cup cheese. Pop the lid on the BBQ until the cheese is toasted. Serve immediately.

 

Recipe Sourced from Serious Eats 

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